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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Cookies/Cake/Pastry

PRODUCT: Goodie Girl Cookies, Gluten Free

Thanks to a New York City media relations consultant and mom who began baking gluten-free cookies in her home kitchen, Goodie Girl is pleasing palates from coast to coast.

Simply put, these gluten-free cookies are addictive. Samples arrived at my door in a box irresistibly marked “Cookies.” The box was packed with Goodie Girl’s brightly colored bags in a popular array of flavors.

  • Crunchy Chaos is laden with buttery toffee, crisped rice and mini chocolate chips. Here, chaos is a good thing.
  • Mint Slims, a chocolate-draped chocolate-mint wafer, will comfort those feeling left out of Girl Scout cookie season
  • Midnight Brownie is a dark chocolate cookie packed with chunks of semisweet Belgian chocolate.
  • Oatmeal Raisin is an old-fashioned style, with just the right amount of cinnamon.
  • Quinoa Choco-Chunk deliciously unmasked my deeply buried Chips Ahoy fetish, put aside when I began a gluten-free lifestyle.
  •    

    goodie-girl-oatmeal-raisin-230

    Your favorite cookie flavors, gluten-free. Above, Oatmeal Raisin. Photo courtesy Goodie Girl.

     
    CRUNCHY DElIGHTS

    In fact, all of the cookies sampled were unabashedly crunchy. There was no trying to play both sides of the cookie viscosity divide: They crunch, they munch and then dissolve cheerily away with a buttery aftertaste. The cookies packs a wallop of flavor and doesn’t skimp on density.

    And the cookies are just the right size, although no sooner are you finished with one that the thought occurs that it would be good to have another, and another…

     

    midnight-brownie-230sq

    Midnight Brownie, a dark cocoa cookie with Belgian chocolate chunks. Photo courtesy Goodie Girl.

     

    The bag, with its resealable top, is very conducive to sitting down with the intention of eating just a few. Watch that you don’t slip into “potato chip-mode,” continuously reaching into the bag until your chest is sprinkled with crumbs.

    But I’m not embarrassed to be covered in crumbs, that’s how good these cookies are. They are an experience every gluten-free person should have, and one that we can feel free to share with our wheat-centric friends.

    Goodie Girl cookies come in 6-ounce bags as well as in lunchbox-size one-ounce Go-Paks.

  • At $4.99 per 6-ounce pouch, they’re affordable for home and for gifting to anyone in gluten-free mode.
  • The one-ounce Go Paks-are available in Quinoa Choco-Chunk and Midnight Brownie, $9.99 for a box of 12 one-ounce bags.
  •  

    Check the store locator for a retailer near you, or purchase them online from GoodieGirlCookies.com.

    —Georgi Page

      

    Comments

    TOP PICK OF THE WEEK: Kenny’s Krumbs

    If only Cosmo Kramer had focused on selling the tops of crumb cake crumbs instead of muffin tops, he’d have had a hit.

    Now, everyone who has delighted in the crumbs on top of a crumbcake can revel in jumbo crumbcake crumbs from Kenny’s Krumbs.

    Kenny has transformed the streusel (the crumb topping—see section below) into crunchy, cookie-like nuggets of cinnamon goodness. They’re crumb cookies—there’s no cake involved, although you can use Kenny’s Krumbs on any cake you like.

    OUR TOP 10 WAYS TO ENJOY KENNY’S KRUMBS

  • Snacking straight from the bag.
  • For your coffee break (or with other favorite beverage—tea, milk, hot chocolate).
  • As a garnish with whipped cream on pound cake or other uniced cake.
  • To garnish an iced cake.
  • Krumb-topped cheesecake.
  • On ice cream, along or with your favorite dessert sauce.
  • As mega-crumbs on a fruit crisp, a deep-dish baked fruit dessert made with a crumb topping.
  • On a cobbler, replacing the biscuit topping (the difference between crisp, crumb, cobbler, etc.)
  • To top chocolate or custard tarts.
  • As a pie topping (see our article on crumb tops for pies).
  •    

    plated-230r

    Who needs cake. Here, crumb cake topping baked up as cookie-like “crumbs.” Photo courtesy Kenny’s Krumbs.

     

    Instead of butter, Kenny’s Krumbs uses margarine to create the crumbs. The other ingredients include enriched bleached flour, malted barley flour, sugar and spices.

    Kenny’s Krumbs sells them packaged in 12-ounce resealable bags. Four bags of Krumbs are $28.00, 12 bags are $72.00, plus shipping.

    You can also buy Krumbs in large metal gift buckets and smaller tins from Hahn’s Old Fashioned Cakes ($27.50 to $30.00).

    Kenny’s Krumbs and Hahn’s deliver anywhere in the continental U.S. Plan ahead: These crumb cookies are a great teacher gift or stocking stuffer.

     

    Picture 656

    Bring them to friends and teachers, stuff stockings, snack on. Photo courtesy Kenny’s Krumbs.

     

    CRUMB TOP = STREUSEL

    Long popular as the topping on Streuselkuchen, Germany’s crumb-topped yeast cake, streusel (pronounced SHTROY-zul) is a topping made from butter, flour and sugar. It can also contain chopped nuts or rolled oats.

    The word derives from the German “streuen,” meaning to sprinkle or scatter. The original Streuselkuchen was very flat, with crumbs equal to the height of the cake (think one inch of cake topped with one inch of crumbs).

    Note that all crumbcakes are coffee cakes, but not all coffee cakes are crumbcake. Another popular coffee cake, also a yeast cake, can be strewn with raisins and nuts and drizzled with a variation royal icing* (and we wish we had a piece right now).

    The crumb cake is believed to have originated in Silesia, which today is in western Poland (if you’ve read James Michener’s Poland, you know the borders changed regularly).

    The original recipe engendered variants with tart fruits (apples, gooseberries, sour cherries, rhubarb), poppy seeds and pastry cream.

     

    Today, Americans can enjoy their crumbcakes with with a layer of fruit (apple, apricot, raspberry), chocolate and other flavors.

    Or, those who have discovered Kenny’s can simply enjoy the crumbs!

     
    *To make coffee cake icing, mix until smooth 1 cup confectioner’s sugar, 2 tablespoons warm milk and 1/2 teaspoon vanilla.

      

    Comments

    RECIPE: Gingersnap Whoopie Pies

    Today is National Gingersnap Day. Treat everyone to some homemade gingersnap whoopie pies.

    Crunchy gingersnaps are descendents of Lebkuchen, soft spice cookies that were probably created by Medieval monks in Franconia, Germany (the earliest written records are from 1296). The history of whoopie pies, an American creation, is much more recent—1926!

    The ginger snaps themselves are a cross between a cookie and a cake, sandwiched between an easy vanilla buttercream.

    This recipe is from The Faux Martha via Go Bold With Butter. Prep time is 20 minutes, cook time is 40 minutes.

    RECIPE: GINGERSNAP WHOOPIE PIES

    Ingredients For 12 Cookie Sandwiches
     
    For The Cookies

  • 2 cups all-purpose unbleached flour
  • 2/3 cup white whole wheat flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon cloves
  • ¼ teaspoon grated nutmeg
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup cane sugar
  • 1/3 cup light molasses
  • ½ cup heavy cream
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  •  

    gingersnap-whoopie-pies-goboldwithbutter-230

    Make them for family and friends. Photo courtesy The Faux Martha.

     

    For The Filling

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups powdered sugar
  • ¼ cup heavy cream
  • 1 teaspoon pure vanilla extract
  •  

    pumpkin-230

    You can buy gingerbread whoopie pies from WickedWhoopies.com.

     

    Preparation

    1. PREHEAT the oven to 350°F. Line two baking sheets with parchment paper. Set aside.

    2. WHISK together the flours, ginger, baking soda, cinnamon, salt, cloves and nutmeg in a medium bowl. Set aside.

    3. CREAM the butter and sugar in a large bowl until evenly combined, using a handheld or stand mixer. Add the molasses and blend until incorporated. Scrape down the the sides of the bowl and mix in the cream, egg and vanilla.

    4. MIX the dry ingredients into the wet ingredients until just combined. The dough will be dry but will still hold together. Using a one-tablespoon scoop, drop 24 cookies onto baking sheets, about an inch apart.

    5. BAKE for 10 minutes. The cookies will still be soft but will firm up after cooling. Allow to cool on the baking sheet for 2 minutes before removing to a cooling rack. Meanwhile…

     

    6. MAKE the filling. Using a stand or handheld mixer, whip the butter in a large bowl until creamy. Add the powdered sugar and cream together until well incorporated. Add the cream and vanilla. Continue to beat until the filling light and fluffy.

    7. SPREAD a generous amount of filling on the flat side of half of the cooled cookies. Top with the remaining cookies to create sandwiches. Serve or store in airtight container for up to 3 days.

      

    Comments

    FOOD FUN: Patriotic Cookie Pizza For July 4th

    Show your colors this 4th of July with this or snack fun and festive dessert from Pillsbury. Raspberries, blueberries and creamy filling top an easy cookie crust.

    Prep time is 20 minutes, total time is 1 hour 35 minutes.

    RECIPE: JULY 4th COOKIE PIZZA

    Ingredients For 24 Servings

  • 1 roll refrigerated sugar cookie dough
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup powdered sugar
  • 2 teaspoons grated lemon peel
  • 2 cups fresh raspberries
  • 1-1/2 cups fresh blueberries
  • 1/4 cup apple jelly, melted
  •  

    patriotic-cookie-pizza-pillsbury-230sq

    A cookie pizza for July 4th. Photo courtesy Pillsbury.

     
    Preparation

    1. PREHEAT the oven to 350°F. Spray a 12-inch pizza pan with cooking spray.

    2. CUT the cookie dough into 1/4-inch slices; place in the pan. With floured fingers, press evenly over the bottom to form the crust. Bake for 15 to 20 minutes or until the crust is a deep golden brown. Cool completely, about 25 minutes.

    3. BEAT the cream cheese, powdered sugar and lemon peel in medium bowl until fluffy. Spread over the baked crust. Arrange the raspberries in large star shape in the center. Arrange the blueberries around raspberries.

    4. DRIZZLE or brush with the melted jelly. Refrigerate until set, about 30 minutes. Store in the refrigerator until ready to serve.

      

    Comments

    JULY 4TH: Red, White & Blue Angel Food Cupcakes

    angel-food-cupcakes-RWB-goboldwbutter-230

    These angel food cupcakes are red, white and blue (with an optional touch of green). Photo courtesy Completely Delicious.

     

    Here’s a July 4th recipe based on that summer favorite, angel food cake: light and airy and just waiting to be topped with whipped cream and fresh berries.

    This recipe, from Annalise of CompletelyDelicious.com via the folks at GoBoldWithButter.com, spins angel food cake into cupcakes, with a lightened whipped buttercream topping instead of whipped cream.

    Prep time is 15 minutes, cook time is 45 minutes.

    RECIPE: ANGEL FOOD CUPCAKES

    Ingredients For 12-18 Cupcakes
     
    For The Cupcakes

  • 1/2 cup powdered sugar
  • 2/3 cup cake flour
  • 1 cup egg whites (from about 8 large eggs)
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  •  
    For The Whipped Buttercream

  • 2 cups powdered sugar
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/4 cup heavy whipping cream
  • Pinch of salt
  • 1/2 teaspoon vanilla extract
  •  
    Garnishes

  • Fresh berries: blueberries and raspberries
  • Optional: candied mint leaves (recipe)
  •  

    Preparation

    1. PREHEAT the oven to 350°F. Line a muffin pan with paper liners.

    2. SIFT together the powdered sugar and cake flour, three times. Set aside.

    3. BEAT the egg whites, cream of tartar and salt on medium high speed until foamy, in the bowl of stand mixer fitted with the whisk attachment, or with a hand-held mixer. Increase the speed to high and slowly add the granulated sugar, 1 tablespoon at a time, with the mixer running. Beat until glossy and soft peaks form. Then stir in the vanilla.

    4. SIFT the dry ingredients over the meringue in 3 additions and gently fold in after each addition. Do not over-mix or the meringue will deflate.

    5. SPOON the mixture into the prepared muffin pan, filling the cups all the way to the top. Bake until golden about 18 minutes, until the cupcake tops spring back when touched. Let the cupcakes cool completely.

     

    angel_food_cake_betty-crocker-ps-230

    Angel food cake is always baked in a tube pan, which creates the environment best for a light-rising cake. Photo courtesy Betty Crocker.

     
    6. MAKE the frosting in the stand mixer or with the hand-held mixer. Beat the powdered sugar and butter together until smooth. Add the wcream, salt and vanilla and beat on high speed until light and fluffy, about 3 minutes. Frost the cupcakes and top with the berries.
     
    WHAT IS ANGEL FOOD CAKE

    Angel food cake is a light, flourless cake made with sugar, cream of tartar, salt, vanilla or almond extract, and a dozen or so egg whites, depending on the recipe. There is no leavening. It is typically baked in a tube pan, and popularly served with berries and whipped cream—although it is just fine plain or with a dessert sauce (caramel, chocolate, custard, fruit, etc.).

    Some historians think that the first angel food cakes were baked in the South by African-American slaves, due to the strength required to whip the air into the whites. Others theorize that the cake originated in Pennsylvania Dutch country in the early 1800s.

    October 10th is National Angel Food Cake Day. Here are recipes for a from-scratch angel food cake, and for a strawberry glaze. If you don’t want to bake from scratch, try a store-bought or cake mix.

      

    Comments

    RECIPE: Star Cookies For July 4th

    star-cookies-WS-230

    It’s beginning to look like July 4th! The Silpat cookie sheet is from Williams-Sonoma.

     

    Want to bake cookies for July 4th?

    1. MIX up and roll out your favorite sugar cookie dough (or other rolled cookie dough).

    2. USE a star cookie cutter to cut shapes. If you have small and large star cutters, make large and small sizes.

    Here’s a set of 6 nested star cookie cutters, that you can also use for Christmas cookies.

    3. BAKE, cool and ice the cookie tops white royal icing (recipe below); then decorate with red and blue stripes. Voilà: the Stars and Stripes.

    Check out the different types of cookies in our delicious Cookie Glossary.

     
    ROYAL ICING RECIPE

    Ingredients

  • 4 cups powdered sugar
  • 2 tablespoons meringue powder
  • 6 tablespoons water
  • Red and blue food color
  •  
    Preparation

    1. MIX first three ingredients together for 7 to 10 minutes, until icing stiffens. If icing appears too stiff, add more water, one teaspoon at a time. You want the icing to be thin enough that you can pipe it easily. Tint 1/4 of the icing red, and 1/4 blue (see instructions below).

    2. DECORATE the cookies when they are cool. Use an offset spatula to ice the cookie tops white. Then place the tinted icing into separate piping bags fitted with a very small round tip.

    3. CREATE the red and blue stripes. If you don’t have a steady hand, wavy lines are fine. Keep the tip about 1/2 inch above the cookie as you ice. This helps to achieve a straighter line.

    Variation: Instead of piping stripes, you can sprinkle red, white and blue star decorations on the white royal icing base while it’s still wet. Here are large stars and small stars.

    4. DRY the cookies completely, usually 1 to 2 hours.

     
      

    Comments

    JULY 4th: American Flag Pie Top

    While we just said that our favorite pie topping is streusel (crumb topping), here’s something special for July 4th.

    You can buy or bake an open face pie (no top crust) or a tart, and decorate it as the American Flag.

    All you need to decorate are:

  • Blueberries
  • Strawberries
  • Whipped Cream
  •  
    Older children can do the decorating, and everyone can enjoy a piece of “grand old pie.”

    If you’ve purchased the pie, the dessert can be ready in 10 minutes!

    For those who don’t know the lyrics/tune to George M. Cohan’s classic, “You’re a Grand Old Flag,” practice on You Tube.

     

    flag-tart-agata-valentina-230b

    It’s a grand old pie! Photo courtesy Agata and Valentina | NYC.

     
    A NOTE ABOUT WHIPPED CREAM

    If you use an aerosol whipped cream like Reddi-Wip, the air will deflate much sooner than if you whip your own stabilized whipped cream.

    Even if you don’t stabilize the whipped cream, your own beater-whipped cream will stay fluffy longer. You don’t need to create whipped cream stars, which the Reddi-Wip nozzle enables. Instead, just emulate the real white bars of the flag, and use one long line of whipped cream in-between the rows of strawberries.

      

    Comments

    TIP OF THE DAY: Crumb Top Instead Of Pie Crust

    unbaked-pie-streusel-grandcentralbakery-230

    Use a yummy streusel topping instead of a dough top crust. Photo courtesy Grand Central Bakery | Portland.

     

    We’re not a huge pie crust pan. We prefer thicker, buttery, cookie-like tart crusts (here are the differences between pies and tarts).

    Personally, we’d rather have a cobbler, crisp or grunt (the difference).

    If it has to be a conventional pie, give us a crumb topping instead of a top crust. For thus, that means streusel—the same topping that goes on top of crumb cake.

    WHAT IS STREUSEL?

    Streusel is a crumb topping made from butter, flour and sugar. It can also contain chopped nuts or rolled oats. We think it’s easier than a conventional dough crust.

    Pronounced SHTROY-zul, the word derives from the German “streuen,” meaning to sprinkle or scatter.

    Streusel is used as a topping for a variety of pies, fruit crisps, cakes and pastries, most notably coffee cakes.

    A pie with a streusel topping is sometimes referred to as a “crumble pie.”

     

    RECIPE: EASY STREUSEL TOPPING

    Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup light brown sugar
  • 6 tablespoons unsalted butter, room temperature
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  •  
    Preparation

    1. COMBINE the flour, sugar, cinnamon and salt in a medium bowl. With a pastry blender or fork, cut in the butter until fine crumbs form.

    2. USE your fingers to squeeze the fine crumbs into large clumps (size as desired—we like large crumbs). Sprinkle over the top of the pie and bake per recipe instructions. That’s it!

     
      

    Comments

    FOOD FUN: Cookie Dough Icing

    cookie-dough-carolinacupcakery-230r

    A fresh-baked cupcake topped with cookie dough. Photo courtesy Carolina Cupcakery.

     

    Who needs icing?

    Carolina Cupcakery tops this cupcake with a scoop of cookie dough.

    Who can top that?

    Make your own cookie dough, or top your homemade cupcakes with a slice from a roll of cookie dough.

    If you’re concerned with raw eggs, read the label on purchased dough to see if the eggs are pasteurized. If not, make your own cookie dough with Safe Eggs pasteurized eggs.

    For more cupcake fun, visit CarolinaCupcakery.com.
     
    THE DIFFERENCE BETWEEN FROSTING & ICING

    Although the words are used interchangeably, professional bakers know that there’s a difference:

  • Frosting is made with table sugar (granulated sugar).
  • Icing is made with confectioner’s sugar (also called icing sugar).
  •  
    Of course, when you top the cake with cookie dough, there’s no issue!

     
      

    Comments

    TIP OF THE DAY: Bake A Special Coffee Cake

    Many of us would love a delicious piece of coffee cake with our morning coffee—or to serve to Dad on Father’s Day.

    If you can find an artisan-baked coffee cake in your area, great. We live in a big city where the rents are so high that the beloved neighborhood mom and pop bakery is largely a thing of the past.

    So the only solution: Order by mail (check out this terrific povitica, an Eastern European coffee cake) or bake your own.

    But first….

    WHAT IS COFFEE CAKE?

    Coffee cake is a yeast-leavened cake that is typically served at breakfast or as a snack with coffee or tea. It is often glazed with a white confectioner’s sugar icing or topped with streusel. The latter is also called crumb cake.

    Coffee cake can contain raisins, nuts, other dried fruits and/or chocolate chunks. Most are flavored with cinnamon. More elaborate recipes incorporate cream cheese, jam or fruit curd.

    According to FoodTimeline.org, food historians generally agree that the tradition of eating sweet cakes with coffee likely originated in northern or central Europe in the 17th century, when coffee was introduced (see the history of coffee).

       

    blueberry-muffin-coffee-cake-thebakerchick-230

    A coffee cake inspired by the blueberry muffin. Photo courtesy The Baker Chick.

     
    These areas already had sweet yeast breads, a natural accompaniment that evolved into “coffee cake” The made with flour, eggs, sugar, yeast, nuts, dried fruit and spices.

    German, Dutch and Scandinavian immigrants brought the recipes with them to America. Over time, coffee cake recipes evolved to contain sugared fruit; cream cheese, yogurt and other creamy fillings; streusel and other toppings.

    See the different types of cake in our Cake Glossary.

     

    cinnamon-roll-cake-thebakerchick-230r

    The “cinnamon roll” coffee cake. Photo courtesy The Baker Chick.

     

    There are many great coffee cake recipes out there. If you don’t have one, ask family and friends if they have a favorite before heading to recipe websites.

    For an inspired coffee cake recipe, we looked to Audra Fullerton, a.k.a The Baker Chick, the writer, recipe developer and photographer for this blog. We’re big fans.

    The “Blueberry Muffin” Coffee Cake

    The first coffee cake from Audra, photo above, is a blueberry muffin recipe baked as a cake, with an extra brown sugar topping. It’s not a yeast cake but is super moist, with plump blueberries in every bite.

    It takes all of 10 minutes to mix, and 40 minutes in the oven. How can you resist?

    Here’s the recipe.

     
    The “Cinnamon Bun” Coffee Cake

    The second recommendation is a jumbo cinnamon roll, the size of a cake.

     

    Instead of rolling and cutting the dough into individual rolls, you cut the dough into strips and attach them one by one until a monster cinnamon roll is achieved.

    It’s more time consuming than the blueberry coffee cake, but isn’t that “wow” factor worth 1 hour and 15 minutes of your time to assemble?

    After that, in just 20 minutes in the oven you have a warm, fragrant, gooey 9-inch “coffee cake.”

    Here’s the recipe.
     
    MORE BREAKFAST CAKE OPTIONS

    Special enough for Father’s Day: this Apple Streusel Bundt Cake.

    Also for your consideration: a Hummingbird Coffee Cake, a Southern tradition.

      

    Comments

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